Good day to you, my readers! Arm yourself with pens and leaves, because now I will tell you a new recipe for chicken jellied garlic. It is done quite simply, but only after reading the article to the end, you will learn how to cook chicken jelly relatively quickly and very tasty . A step-by-step recipe for this wonderful Budyon dish is outlined below.
Now let's cook all the necessary ingredients. So, take the chicken legs and a small chicken breast. We thoroughly wash them and soak them for 2-3 hours in cool water. Next, we remove the rough skin from the paws and cut their claws. We put them on a small fire and bring to a boil.
As soon as the water boils, we drain it, and we fill the chicken again with cold water. Bring to a boil for the second time, carefully remove the foam and add black peas, about 20-25 peas, according to the recipe. We close (loosely) the pan with a lid and cook on the smallest fire for about 4-5 hours. Somewhere in the middle of cooking, salt our paws to taste and wait until they are fully cooked. Then we look at the jelly recipe. From the chicken, which remained (namely, the breast remained with us), we take out the bones, peel it, fill it with water and also leave it to simmer over low heat in a separate saucepan. We repeat everything the same as with the paws, only we cook not four, but a couple of hours, not longer.
When all the chicken ingredients are ready, combine the contents of our pans together and bring the whole thing to a boil again. We cool the aspic and necessarily remove the fat from above - it will be both tastier and healthier. We check the aspic for fortress, and if it is very thin (which is extremely rare), then add gelatin. We first dilute gelatin in cold water and let it stand for a while and swell. Next, add finely chopped garlic and bay leaf, cook for about 15 minutes and remove from the stove. We give time to stand, choose meat, clean the paws, filter the broth itself, bring it to a boil again, pour the meat in them in tins and put in the refrigerator until the jelly is completely frozen.
So, here is the full chicken jellied garlic recipe. We will need:
- chicken breast - 1 pc. (400-500 g);
- chicken legs - 1 kg;
- garlic - 6 cloves;
- black pepper peas - 30-40 pcs.;
- bay leaf - 4 leaves;
- salt to taste.
Frozen jellied meat can be served in beautiful tins with mustard or horseradish. And in our chicken jelly recipe you can add boiled chicken eggs. Carefully cut them in half and put them on the bottom of the jelly so that the yolk is on top.
You can turn the shapes upside down for beauty, then you do not need to add eggs. To do this, hold each cup for 15-20 seconds in hot water and turn the contents onto a plate. Garnishing with fresh herbs parsley and dill, you can serve your "masterpiece" on the table.
Here, perhaps, is all the cooking. It turned out delicious chicken jellied meat. Recipe, photos and all kinds of useful tips can always be kept at hand. Try it yourself - cook and enjoy this yummy! And enjoy your meal!